One quart rich milk, 1 pint mushrooms (juice and all), 2 tablespoonfuls butter, 1 tablespoouful flour, one minced onion, cayenne pepper and salt to taste. Stew the mushrooms and onion with 1/2 cup of milk until tender, then rub them through a colander, pour this into the quart of milk and place saucepan in a pan of boiling water. Rub to a cream butter and flour, and when milk is boiling pour about a cupful into the creamed flour and butter; stir well; pour this mixture into the boiling milk; stir constantly until as thick as cream; add cayenne pepper and salt to taste. Serve hot with cubes of toast. - F. D.
Cut up 4 large onions, not sliced; add 6 ounces of butter, salt and cayenne, stock and milk, yolks of 4 eggs, 1/4 of a loaf of French bread, cut in thin slices and dried; 2 table-spoonfuls of grated Parmesan cheese; slowly stew the onions in butter, stirring frequently and being very careful not to let them get brown; let them stew for an hour, then add salt, pepper, cayenne and stock, and cook for another hour; add a third as much milk as stock; place in the tureen the bread and cheese, beat up the eggs, mix with a ladle of soup, pour this on the bread, cover close and let it stand 5 minutes; add the rest of the soup and serve at once. - F. D.
Slice 4 large onions thin and boil until tender in salted water. Drain well. Melt a large piece of butter in frying pan, sprinkle with salt, black pepper and a pinch of cayenne. Toss onions in and shake well, heating thoroughly but not allow to burn. Add this to 2 quarts of rich soup stock which has been made from beef, veal, mutton and the usual complement of vegetables. Let all come to a boil, then stir in a tablespoonful of cornstarch which has been moistened with milk. Season to taste. Heat a pint of cream, pour into the soup, but do not allow to boil. Stir in a spoonful of grated Parmesan cheese. Serve at once in hot tureen with toasted squares of bread of croutons. - E. L. P.
Put some potatoes on to boil; when boiled, remove from the fire; mash the potatoes and save the liquor; then take a good sized piece of butter, brown some chopped onions to a nice color and add a big spoonful flour and brown also, then add the liquor of potatoes, a little more water or soup stock, for as much as needed; add salt, pepper, cayenne pepper and little garlic, and let boil, then add the mashed potatoes. When almost ready to serve add a little minced sausage, croutons of bread, toasted in butter, in square pieces, and some finely chopped parsley. - F. D;
Wash thoroughly and boil spinach till tender. Chop and rub it through a sieve. To 2 cups vegetable pulp add a quart of soup stock or a quart of milk or half of each. Rub together 1 tablespoonful of butter with 2 of flour. Put this in the soup over the fire and stir all together till it thickens a little. Season with pepper and salt and add from 1/2 to I cup of cream. Beat it well with an egg whip and serve at once. It should have the consistency of cream.